Description
Deliciously festive Peppermint Bark Brownies combine rich chocolate fudge brownies with chunks of peppermint bark and a white chocolate drizzle topped with crushed candy canes for the perfect holiday treat.
Ingredients
Brownie Batter
- 1 cup butter, melted and slightly cooled
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1 teaspoon kosher salt
- 1 1/2 cups chopped peppermint bark, divided
Topping
- 1/2 cup white chocolate chips
- Crushed candy canes or peppermint candies, for garnish
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Spray a 9×13 inch baking pan with nonstick cooking spray, then line it with parchment paper leaving an overhang on the sides for easy removal. Spray the parchment paper again and set the pan aside.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and dark brown sugar until the sugar dissolves completely.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: Sift the flour and cocoa powder into the bowl. Add the kosher salt and optional espresso powder. Stir until just combined, being careful not to overmix to ensure fudgy brownies.
- Fold in Peppermint Bark: Gently fold 1 cup of the chopped peppermint bark into the batter. Spread the batter evenly into the prepared baking pan and sprinkle the remaining 1/2 cup of peppermint bark on top.
- Bake the Brownies: Place the pan on the middle rack of your oven and bake for 25 to 30 minutes. The brownies should be just set to the touch and not overbaked, as they will firm up as they cool. Remove from oven and allow to cool completely.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring occasionally until smooth and melted.
- Drizzle and Garnish: Spoon the melted white chocolate over the cooled brownies and immediately sprinkle with crushed peppermint candies. Let sit for about 15 minutes to allow the white chocolate to harden.
- Serve: Use the parchment paper overhang to lift the brownies out of the pan. Cut into 24 squares and serve.
Notes
- Do not overmix the batter to keep brownies fudgy and moist.
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Espresso powder is optional but enhances the chocolate depth.
- Ensure brownies are fully cooled before drizzling white chocolate to prevent melting and mixing.
- Store brownies in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
